Red Curry Ground Beef Noodles

By: Instant Pot Culinary Team

Red Curry Ground Beef Noodles
cuisine icon Cuisine
Thai
cuisine icon Difficulty
Easy
cuisine icon Duration
25 Minutes
cuisine icon Diet
Dairy-Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
Ground Beef, Instant Pot Culinary Team, Red Curry Paste, Rice Noodles

prep icon Prep Time
10 Minutes
cook icon Cook Time
15 Minutes

serving icon Servings
4 Servings
Ingredients
  • 1 lb. lean ground beef
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. vegetable oil
  • 1 tbsp. ginger, minced
  • 4 garlic cloves, minced
  • 1 tbsp. cornstarch
  • 4 tbsp. red curry paste
  • 3 tbsp. soy sauce
  • 2 tbsp. fish sauce
  • 2 tbsp. brown sugar
  • 3 ½ cups beef broth
  • ½ large eggplant, cut into 2-inch batons
  • 1 can (13.5 oz) coconut milk
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 8 oz. rice noodles (medium thickness)
  • 1 red bell pepper, thinly sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup baby bok choy, halved
  • 2 scallions, sliced, for serving
  • ¼ cup fresh cilantro, chopped, for serving
  • 1 lime, cut into wedges, for serving
  • ¼ cup crushed peanuts, for serving
Instructions
  • Set the Instant Pot to Sauté – High/More. Add vegetable oil, then add the ground beef. Season with salt and black pepper. Cook for 3-4 minutes, breaking it apart until browned. Stir in the minced ginger, minced garlic, and cornstarch, cooking for 1 minute until fragrant.
  • Stir in red curry paste, soy sauce, fish sauce, brown sugar, beef broth, coconut milk, turmeric, coriander, and eggplant. Scrape the bottom to deglaze.
  • Lock the lid and Pressure Cook on High for 5 minutes. Immediately release the pressure.
  • Open the lid and add the rice noodles, shiitake mushrooms, bell pepper, and bok choy. Lock the lid again and Pressure Cook on High for 1 minute. Allow the pot to naturally release steam for 5 minutes, then flip the valve to release any remaining pressure.
  • Ladle the curry beef noodles into bowls. Top with scallions, cilantro, crushed peanuts, and a squeeze of lime. Enjoy!
Notes
  • If the broth is too thick after cooking, stir in extra broth or hot water (¼ cup at a time).
  • For a milder curry, reduce the red curry paste to 3 tablespoons.
  • Swap ground beef for ground turkey or plant-based crumbles for a variation.
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